Recipe Collection
Ghormeh sabzi
Ingredient
¼ cup canola oil, divided
1 large yellow onion, finely chopped
1 teaspoon ground turmeric
1 ½ pounds boneless chuck roast, cut into 1 1/2-inch cubes
1 ½ cups finely chopped spinach
1 cup finely chopped green onions (green part only)
½ cup finely chopped Italian flat-leaf parsley
¼ cup finely chopped cilantro
¼ cup finely chopped chives
¼ cup finely chopped fenugreek leaves
salt and ground black pepper to taste
1 lemon, juiced
4 dried Persian limes (limoo amani), or more to taste
1 (15 ounce) can red kidney beans, drained and rinsed
Method
step 1
Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes.
step 2
Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
step 3
Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
step 4
Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
step 5
Pierce dried limes with a fork; add to stew.
step 6
Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
step 7
Discard dried limes before serving.
Paella
Ingredient
Produce: onion, bell pepper, garlic, tomatoes, parsley, frozen peas.
Spices: bay leaf, paprika, saffron, salt and pepper.
saffron powder:1 teaspoon saffron powder.
Seafood: jumbo shrimp, mussels, calamari.
Chicken thighs: I prefer thighs to breasts in the recipe since they don’t dry out as easily during longer cook times.
White wine.
Spanish Rice
Chicken Broth.
Method
step 1
Sauté: Add olive oil to a skillet over medium heat. Add onion, bell peppers and garlic and sauté until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes.
step 2
Add white wine. Cook for 10 minutes.
step 3
Add chicken & rice. Add chopped parsley and cook for 1 minute.
step 4
Add broth. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!). Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.
step 5
Cook uncovered: Cook paella uncovered for 15-18 minutes, then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still uncooked, add ¼ cup more water or broth and continue cooking).
step 6
Cover and let rest. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
step 7
Serve. Garnish with fresh parsley and lemon slices. Serve.
Salmon Poke Bowl
Ingredient
Fresh salmon
sushi rice
edamame
avocado
cucumber
seaweed
soy sauce
sesame seeds
Method
step 1
Cube fresh salmon and marinate in soy sauce.
step 2
Arrange over cooked sushi rice with edamame, avocado, cucumber, and seaweed.
step 3
Sprinkle with sesame seeds for added crunch and serve as a protein-rich Hawaiian-inspired meal.